The Weekly Wrap: April 24, 2022

Every spring, I look forward to the day when it's possible to open the windows. I adore these weeks when we can turn off our heat, open the windows as far as they will go, and enjoy the fresh air.

In our area, however, there is one major downside to this time of the year. Pollen. Lots and lots of pollen.

When we leave our windows open, inevitably we get a fine layer of green over almost everything we own. This is most visible on the black IKEA bookcase we use as a sofa table. Last week, I dusted it to a pristine clean on Thursday. We opened the windows and less than 2 hours later, there was a fine spray of pollen all over the top. When I clean our surfaces now, I wipe up a gross - but also oddly satisfying - greeny yellow dust. 

I'm willing to put up with this because letting in the cool breezes and fresh air makes it all worth it. I see windows open season as a way to put winter behind me and welcome the warmth. In spring, I always feel some pep in my step, a boost in my mood, and the desire to tackle new projects.

What's your favorite/least favorite part of spring?

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• Where density doesn't make sense. [The Deleted Scenes]
• Breaking down the loaded language we use. [Anti-Racism Daily]
• The role of skills in the new job market. [LinkedIn]
• File this under things I never knew: Australia once declared war on emus. [Atlas Obscura]
• Tweet thread by a man getting dysentery for science. [@wokeglobaltimes]
• When we revere libraries as safe spaces, we overlook the actual dangers. [Electric Lit]
• How to hide the cords in your home. [Real Simple]

• Time to inhale some fresh air. [Life Kit]
• Louis Armstrong sounds like a charming person. [Atlas Obscura]
• Cookies have been around for a really long time. [Gastropod]
• Russia's debt payments explained. [The Indicator]

• I rewatched both seasons of Bridgerton. I enjoyed it just as much the third time around as I did the first and second. [Netflix]

• We don't really celebrate Easter, but the hubby did use it as an excuse to make sous vide duck a l'orange. I'm glad he did because this recipe is utterly delicious. Years ago, he made this recipe the traditional way (lots of rotating for self-basting) and it took hours. It was good, but this method is not only easier, it's better. The sauce is silky and perfect for dipping. Just keep an eye out for the whole peppercorns. [Anova]